This healthy and hearty zucchini soup recipe is the BEST way to use up fresh garden zucchini! The broth is perfectly seasoned with herbs, spices, and potatoes that are blended in to thicken it with no need for additional cream or cheese. (But feel free to add some for extra indulgence!)
Be sure to try my Roasted Butternut Squash Soup and Lemon Chicken Soup next!
Zucchini Soup
This is the first recipe in history, in all of my years of recipe development, where I emailed my mom and best friend to make this right away- before it was even up on the blog. When I say that this is the best zucchini soup recipe, I am not kidding.
(It definitely made the cut for The Cozy Cookbook!)
The best part is that there is no need to add any cream to it if you want to keep things lighter. It tastes perfectly good without it! (Of course, being The Cozy Cook and all, I add just a little bit.)
The cheese options are endless, I went with a sharp orange cheddar. White cheddar, Parmesan cheese, or even Gouda cheese would be excellent additions to this soup.
How to Make it
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Cook diced onion and garlic in melted butter until softened. Add zucchini and seasonings, sauté for 5 minutes. Add chicken broth, soy sauce, and diced potatoes.
Bring to a boil and reduce to a simmer, cook for 20 minutes, until vegetables are very soft.
Use an immersion blender or regular blender to blend until smooth. Serve, or add cream or half and half if desired.
Shredded cheese may also be added. Options include Cheddar, Parmesan, and Gouda. Stir until combined and smooth. Serve!
Do You Peel Zucchini for Soup
If you are working with a very large zucchini, you may choose to peel it first as sometimes the skins can become tough and bitter if they’re overly large. Otherwise, no need to peel.
The ideal size for a zucchini is about 6 inches, this is when it’s at it’s most ripe.
How Do You Thicken Zucchini Soup
This zucchini soup recipe doesn’t require a roux or slurry in order to thicken it. Instead, potatoes are added to the soup and are blended into the broth until smooth and creamy. This makes the broth nice and thick without the need to add anything extra.
PRO TIP: I love the convenience of using my immersion blender to blend this soup, (you can get one on Amazon here), however others have had success using a potato masher as well! It will have a little more texture, but some prefer it that way.
Storage
- Store in an airtight container and refrigerate for up to 3 days or in the freeze for up to 3 months. This soup freezes/reheats super well!
Health Benefits of Zucchini
As reported by Healthline, zucchini is rich in nutrients, high in antioxidants, aids in digestion, can improve heart health and reduce blood sugar levels and more. So feel good about eating this soup!
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4-Quart Dutch Oven– This is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!)
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– To measure out the seasonings.
- Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.
- Immersion Blender– To blend this right in the soup pot without transferring to a blender.
- Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese.
- Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.
- Soup Bowls –(I love these!)
- 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
Try These Next
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Tried This Recipe?
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Zucchini Soup
Ingredients
- 2 Tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
- 1 pinch cayenne, optional
- 5 cups zucchini, cut into chunks
- 3 cups chicken broth
- 1 Tablespoon soy sauce, (or Worcestershire sauce)
- 2 Russet potatoes, equal to 1 pound
- 1/2 cup Half and Half, or heavy cream
- 1 cup Cheddar Cheese
Instructions
- Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
- Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
- Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
- Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
- Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
- Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.
- Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
- Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
Optional:
- Transfer back to the heat on low. Stir in the half and half.
- Slowly sprinkle in the cheese and stir to combine. Remove from heat and serve!
Notes
- The dairy is optional, this soup tastes great without it. If adding cheese, feel free to experiment with different varieties such as Sharp White Cheddar, Parmesan, Gouda, or a combination of different cheeses.
- The addition of soy sauce adds umami and enhances the other flavors in the soup, you won't be able to taste it, but it's a great cooking tool.
- You can get an immersion blender on Amazon, it makes it easy to blend soups and sauces right in the pot without having to transfer it elsewhere and blend in batches.
- Need more ways to use Zucchini? Try my Zucchini Crust Pizza, Zucchini Parmesan, and Minestrone Soup!
- This recipe is in The Cozy Cookbook on page 67!
Storage
- Store in an airtight container and refrigerate for up to 3 days or in the freeze for up to 3 months. This soup freezes/reheats super well!
Nutritional information:
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe. Cheese/Dairy are included in the calculation.
Very good recipe. I did use whole milk as my soup was very thick after blending. Used more milk than called for in recipe. I have LOTS of zucs in the garden great place to use them.
I’m happy to hear you enjoyed this one Linda! It’s my favorite way to use garden fresh Zucs! Thanks for the great review!💗
This is my new go to recipe for using up zucchini. So delicious. I did not add cheese but it was still fabulous!
I’m so happy to hear that kali! Thanks so much for the great comments and review!💗
Good recipe. I added 4 cloves garlic, coconut milk instead of cream/half & half, used Worcestershire sauce, and added 2 T Ranch dressing powder.
Happy to year you enjoyed it, thanks so much for taking the time to leave a review!
Love this soup! Great way to use the zucchini from my garden. For the cheese – I used a smoked cheddar. So good I ate it 3 nights in a row for dinner.
Sounds so delicious with the smoked cheddar Chantal! It’s my favorite way to use garden fresh zucchini. Thanks so much for the great review!💗
Can you can this recipe instead of freezing it?
I wouldn’t recommend canning it with dairy in it.
Delicious and creamy soup. Wonderful for those fall nights.
Thanks so much Richelle! I agree, bring on the fall nights!💗
Eat this hot or cold. I always add more garlic than most recipes call for and used vegetable broth. Also vegan cheese but it’s great.
I agree, hot or cold with this one! I’m so happy you liked it Cathie, thanks so much for the great review!❤️
How long if I use the instant pot?
Hi Gordon, I don’t have instant pot instructions outlined for this recipe as I haven’t tested it that way.
Smells amazing! I’m waiting for it to cool before packaging it up. I doubled the recipe because I was trying to use up a toddler sized zucchini, am a man so can’t find anything in my house, and spent the last 5 hours making this. My fault not yours. Thanks for the recipe, can’t wait to try it!
You’re very welcome Ben I can’t wait for you to try it! Lol you sound just like my husband, what is it with guys not being able to find anything in the house 🤣, thanks so much for taking the time to leave a comment!
Can this be frozen after adding the half and half and cheese?
Yes, that’s how I always freeze it and it freezes and reheats beautifully 🙂
I’ve been making this all summer! I share some and freeze some for winter lunch. It’s delicious with crumbled bacon on top as well!
Yummm, I love the crumbled bacon idea!❤️ I have so much of this frozen, I eat it all year! Thanks so much for taking the time to leave a review Karla!
This turned out really good, better than I expected. I am still getting zucchini from garden. I wanted more thickness so used potato flakes to thicken it up. August 24,2022
My garden is still spitting out Zucchini too, it’s crazy! I’m so happy you enjoyed the soup Charla, thanks so much for the great review!😀